Bread Bowl Appetizer Recipes
BREAD BOWL APPETIZER
"This dip is a favorite at potlucks and picnics," says Melissa Cook of Chico, California. "Although it's terrific as an appetizer, we often turn the creamy mixture into a sandwich by spreading it on slices of crusty baguettes."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 6 cups dip.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first nine ingredients; cover and chill for 8 hours or overnight. , To serve dip, cut the top fourth off the loaf of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. (Save top and removed bread for another use.) Fill shell with dip. Serve with crackers and/or vegetables.
Nutrition Facts : Calories 186 calories, Fat 17g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 252mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
BAKED BRIE BREAD BOWL
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Slice off the top third of the bread boule and set aside. Place the Brie wheel in the center of the bread and cut around to "trace" the outline of the Brie in the bread; be careful not to go all the way through the bottom. Remove the center part of the bread that was traced out and cut into 1-inch pieces for dipping. Brush the oil along the inside exposed bread. Spread the pepper jelly on the bottom and sprinkle with salt. Cut slices in the side of the bread about halfway down and about 1 inch wide all the way around. This will create tearable pieces to enjoy later.
- Cut the top layer off the Brie and discard, then place the Brie in the bread. Cover with the bread top and bake until the cheese is melty and the bread is crusty, about 20 minutes. Top with a sprinkling of pomegranate seeds. Serve with the bread and fruit or veggies if desired.
BRIE-AND-CRANBERRY STUFFED BREAD BOWL
This cheese-stuffed bread bowl has built in dippers, thanks to a few clever cuts -- no crackers required.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Bring the sugar and orange juice to a boil in a medium saucepan over medium-high heat and cook until the sugar has dissolved, about 3 minutes. Stir in the cranberries and 1 teaspoon rosemary and cook, stirring occasionally, until the liquid has thickened and reduced by half, about 20 minutes. Transfer to a baking sheet and refrigerate until cooled, about 1 hour.
- Meanwhile, center the wheel of Brie on top of the bread boule. Using the Brie as a guide, trace a circle a little larger than the wheel of cheese with a paring knife and cut into the top of the bread and pull out the "plug". Trim and flatten it so it can be used as a lid for the bread bowl. Scoop out the insides of the bread boule, leaving about 1/2-inch of bread around the side.
- Starting halfway up the side of the bread boule, use a serrated knife to cut a 1/2-inch deep horizontal slit around the entire bread boule. Now, starting at the rim of the bread boule cut down about 3/4-inch deep to connect to the first horizontal cut. Repeat all around the rim of the bread, spacing these vertical cuts about 1-inch apart. Brush the inside of the bread with the butter and sprinkle with the remaining 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper.
- Reserve 1/4 cup of the cranberry sauce and spread the remaining sauce into the bottom of the bowl. Slice the top off the Brie and place into the bread on top of the cranberries. Transfer to the prepared baking sheet. Place the lid back on top and bake until the cheese is warm and gooey and the bread has turned a golden brown, 45 to 50 minutes.
- Transfer to a serving platter and remove the lid and top with the reserved cranberry sauce. Rip the pull-apart pieces off around the outer edge and dip. Toast the extra scooped out bread and serve as extra dippers on the side.
BREAD BOWLS II
Bread bowls from frozen bread dough. These are great. Serve these with a salad or a very thick soup.
Provided by Andrew Chin
Categories 100+ Everyday Cooking Recipes
Time 13h20m
Yield 4
Number Of Ingredients 1
Steps:
- Thaw bread dough.
- Preheat oven to 375 degrees F (190 degrees C).
- Divide bread dough into fourths. Roll each fourth into an 8 inch circle.
- Brush the back of 4 oven-safe bowls with oil or cooking spray. Place bowls upside down on a baking sheet. Place dough circles on bowls. Brush edge of dough with water and fold it back into a "hem" to make a bowl rim.
- Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes.
Nutrition Facts : Calories 317.8 calories, Carbohydrate 54.5 g, Fat 4.5 g, Fiber 4.5 g, Protein 11.4 g, Sodium 635.6 mg, Sugar 4.5 g
HOMEMADE BREAD BOWLS RECIPE
The perfect homemade bread bowls recipe for your favorite soup! The best warm bread bowls that are great for dipping.
Provided by Contributor
Categories Main Course
Time 35m
Number Of Ingredients 6
Steps:
- Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast. Let dissolve for a few minutes until yeast becomes foamy.
- Add melted butter, sugar and salt and mix until combined.
- Gradually add flour.
- Once combined, allow your mixer to knead the dough for about 5 minutes (you could do this by hand if you weren't using a mixer, but it may get a little tiring!).
- Punch dough down and form into 6 equal sized balls.
- Place on a greased cookie sheet and let rise until doubled.
- Preheat oven to 425 degrees and bake for 20-25 minutes, or until golden brown.
- Let cool and cut off the top, remove some of the bread from the inside and fill with soup or dip.
Nutrition Facts : Calories 716 kcal, Carbohydrate 116 g, Protein 23 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 41 mg, Sodium 1312 mg, Fiber 10 g, Sugar 4 g, ServingSize 1 serving
AWESOME CHEESE DIP IN BREAD BOWL
I served this recipe at a holiday party. It was the first appetizer to disappear, and was one of the easiest to prepare. With all that pork bacon, cheese, and a bread bowl - where else to put this recipe but the Midwestern U.S. states.
Provided by PanNan
Categories Pork
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Hollow out top of bread for the"bowl".
- Save removed bread for other use.
- Mix together the cheese and other ingredients.
- Fill bread bowl.
- Bake at 350 for 40 minutes, until hot and bubbly.
- Serve hot.
Nutrition Facts : Calories 335.2, Fat 24, SaturatedFat 9.6, Cholesterol 43.2, Sodium 640.3, Carbohydrate 17.2, Fiber 2.1, Sugar 1.9, Protein 12.2
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